Clean the chicken then sprinkle with salt and pepper. Pour the boiling water-honey mixture over the chicken. The skin will shrink from neck to the back while you are doing this. Hang the chicken to drip-dry for 10-15 minutes.

In a skillet, heat the butter then saute the garlic, onions, celery, and parsley. Add the longanisa, tocino, chicken liver, ham and rice. Season to taste then add the sesame oil and raisins. Cook for a few more minutes then set aside to cool.

Clean the chicken cavity. Stuff it with the cooled mixture. Sew the opening to seal. Place the stuffed chicken on a roasting pan and roast in an oven preheated for 350F for 15 minutes. Brush with melted butter. Continue baking until the chicken is golden brown and tender. Strain the drippings and deglaze with some white wine. Serve the roasted chicken with gravy.